The Best Brownies Ever

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About Me!

Hi, thanks for stopping by, my name is Anna Kosti and I am 18 years old. I live in Larnaca, Cyprus, with my family and I am still going to high school. I fell in love with baking since the age of 9! I started with simple recipes to making complicated and fascinating desserts. I am planning to join university next year, overseas, to become a professional pastry chef.

Are you craving something super chocolatey, warm and delicious like a brownie?…If yes then this is the recipe for you. These Brownies are so good and so fudgy. They have a crispy exterior and a chocolate dense interior.

This recipe requires only 6 simple ingredients and can be made in less than 30 minutes. Make sure to give this 6 ingredient recipe a try!

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You can make these brownies also with cream cheese topping like the recipe I placed HERE.

You can also add to this recipe different types of chocolate chips into the batter or even some chopped nuts like hazelnuts or walnuts.

Brownies last up to 5 days at room temperature or in the fridge in an airtight container.

You can also bake them and freeze them for up to 1 month and take one out every time you crave them and warm it before eating.

Check Out my Youtube Video Tutorial:

The Best Brownies Ever

Preparation Time:

15 Minutes

Cooking Time:

25 Minutes

Total Time:

40 Minutes



Level of Difficulty:



These Brownies are so good and so fudgy. They have a crispy exterior and a chocolate dense interior.


  • 3/4 cup unsalted butter melted
  • 120gr dark chocolate melted
  • 45gr cocoa powder
  • 1 1/4 cup sugar
  • 3 eggs
  • 1/2 cup all-purpose flour


  1. In a mixing bowl add in your eggs and sugar and mix for one minute until fluffy.
  2. Then in a separate bowl mix in the melted chocolate and melted butter. Then pour it in the eggs mixture and mix until combined.
  3. Lastly, add in your cocoa and flour and mix until a thick batter is formed.
  4. Grease a 20cm square tin with non-stick cooking spray and pour the batter in. Then smooth out the batter evenly in the tin.
  5. Bake for 25 minutes at 175°C.

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